Lemon cheesecake bars are a delightful combination of creamy, tangy, and sweet flavors in a buttery graham cracker crust. They're a perfect treat for any occasion, whether it's a birthday celebration or a simple gathering with friends and family. Whether you're a seasoned baker or a beginner in the kitchen, this article will guide you through the steps to create the perfect lemon cheesecake bars. From gathering the necessary ingredients and understanding the science behind the recipe to choosing the right baking techniques and troubleshooting common issues, we'll cover everything you need to know to make the most delicious lemon cheesecake bars that will impress everyone at the table.
Let's cook with our recipes!
LEMON CHEESECAKE BARS
These creamy lemon cheesecake bars have a smoother texture than the usual custard texture of a boxed lemon bar mix. I just about died when I had them the first time. A good friend made them for another friend's birthday. I immediately asked her for the recipe as my Christmas present. She courteously obliged. They are the best!
Provided by Susan Langlois
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h35m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
- Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.
- Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 52.6 g, Cholesterol 95.5 mg, Fat 20.9 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 11.1 g, Sodium 234.4 mg, Sugar 36.2 g
LEMON BLUEBERRY CHEESECAKE BARS
Steps:
- Preheat oven to 325 degrees F.
- Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
- Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
- Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
LEMON CHEESECAKE BARS
Homemade lemon bars from a mix? Incredibly good!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
- Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 7 g, TransFat 0 g
BLUEBERRY LEMON CHEESECAKE BARS
A tasty blueberry lemon cheesecake bar.
Provided by GWNYVERE
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 4h40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of an 8-inch square baking pan. Place parchment paper over the top of the pan and press down at the corners so you have a slight overhang.
- Combine graham crackers, sugar, and cinnamon for crust in the bowl of a food processor; process until combined and has the consistency of bread crumbs. Pour melted butter in slowly and pulse a couple of times to fully incorporate; the mixture will look like wet sand. Scrape into the prepared baking pan and pat firmly with the bottom of a glass.
- Bake in the preheated oven until set, about 12 minutes.
- Combine cream cheese, sugar, lemon zest, and lemon juice for filling in the bowl of a food processor; pulse until well combined. Add eggs, one at a time, blending to combine between each addition; process until smooth.
- Remove crust from the oven. Pour filling on top and sprinkle evenly with blueberries; they will sink slightly into the filling, this is okay.
- Bake until filling is mostly set and only slightly jiggly in the center, about 45 minutes. Remove from the oven and let cool completely, about 30 minutes. Refrigerate until set, at least 3 hours.
- Remove from the pan using the parchment lining and slice into 12 bars.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 28.1 g, Cholesterol 92.5 mg, Fat 21.3 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 12.5 g, Sodium 216 mg, Sugar 18.1 g
STRAWBERRY LEMON CHEESECAKE BARS
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.
- Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.
- For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.
- Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.
- Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.
LEMON-RASPBERRY CHEESECAKE BARS
This bar is similar to a lemon cheesecake with fresh raspberries, only in miniature form. These will keep well for several days if kept in the refrigerator.
Provided by Hunter StClaire
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h15m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, allowing some to extend over the edges. Spray foil with cooking spray to keep the filling from sticking to the sides. You'll use the overhang to lift the bars from the pan to cut them.
- Process flour, brown sugar, and salt in the bowl of a food processor until blended. Add cold butter chunks and process until mixture resembles coarse cornmeal. Pour crust mixture into the prepared pan, shake it a bit to help even out the mixture, and press down gently with fingertips. Use a smaller pan, such as 8x8-inch, to press down the entire surface so the crust is smooth and tight.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool for 5 minutes.
- While the crust cools, heat jam in a microwave-safe bowl in a microwave just until warm, 30 to 60 seconds; stir until smooth.
- Beat cream cheese with an electric stand mixer for 1 minute; add sugar and flour and beat until well blended. With mixture running, add egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
- Spread jam evenly over the cooled crust. Place raspberries, cut-side down, evenly over jam. Pour cream cheese mixture over berries and gently smooth mixture until it covers the entire pan.
- Bake in the preheated oven just until set, 25 to 30 minutes. Cool for 1 hour at room temperature, then place in the refrigerator to cool for another 2 hours.
- Gently lift cooled cheesecake from the baking pan using the foil overhang. Place on a cutting board, peel back edges of foil, and cut into 24 bars.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 22.8 g, Cholesterol 46.9 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 81.3 mg, Sugar 13.2 g
LEMON-BLUEBERRY CHEESECAKE BARS
Elevate your cheesecake with a sweet and tangy blueberry and lemon filling and tasty strudel topping.
Provided by By Inspired Taste
Categories Dessert
Time 4h
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.
- In food processor, place graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of pan. Bake 10 minutes. Cool.
- Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and 1/2 cup granulated sugar. Cover; process until smooth. Pour filling over crust. Top with blueberries.
- In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
- Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Cut into 3 rows by 3 rows. Store in refrigerator.
Nutrition Facts : Calories 580, Carbohydrate 63 g, Cholesterol 130 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 46 g, TransFat 1 g
CHEESECAKE LEMON BARS
A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!
Provided by counseljul50
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
- Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
- Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
- Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
- Bake in the preheated oven until the filling is set, about 30 minutes.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 30.7 g, Cholesterol 82.3 mg, Fat 13.6 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 8.1 g, Sodium 113.9 mg, Sugar 23.7 g
EASY LEMON CHEESECAKE BARS
Lemon cheesecake crescent bars.
Provided by Art Araya
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 4h10m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- Unroll both pieces of crescent dough. Lay one piece on the bottom of the prepared pan. Set second piece aside.
- Combine cream cheese and 1/2 cup white sugar in a bowl; beat with an electric mixer until smooth. Mix in lemon pie filling, lemon zest and juice, and vanilla extract. Pour over crescent dough in the baking pan and cover with the second piece of dough. Pour melted butter over top and sprinkle with remaining white sugar.
- Bake in the preheated oven until golden brown, about 25 minutes.
- Remove from the oven and place on a wire rack until completely cool, about 30 minutes. Chill in the refrigerator for at least 3 hours, or overnight.
- Dust with confectioners' sugar and cut into 24 bars.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 22.2 g, Cholesterol 41.7 mg, Fat 13.3 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 6.5 g, Sodium 212.3 mg, Sugar 14.5 g
GINGER LEMON CHEESECAKE BARS
These bars are an elegant twist on lemon cheesecake bars, reminiscent of Carr's® Ginger Lemon Cremes cookies.
Provided by pho1962
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h10m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.
- Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.
- Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.
- Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.
- Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 27.3 g, Cholesterol 54.8 mg, Fat 16 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 8.3 g, Sodium 192.4 mg, Sugar 17.2 g
EASY LEMON CHEESECAKE BARS
Make and share this Easy Lemon Cheesecake Bars recipe from Food.com.
Provided by angelfan
Categories Bar Cookie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix together dry cake mix, 1 egg and the oil, until crumbly.
- Set aside 1 cup of this mixture.
- Pat remaining mixture into bottom of ungreased 9x13 pan.
- Bake at 350 for 15 minutes.
- Remove from oven.
- In bowl, beat together cream cheese, sugar, lemon juice and remaining egg until smooth.
- Spread over baked crumb mixture.
- Sprinkle remaining crumb mixture over that.
- Return to oven for 15 minutes.
- Cool in fridge and cut into bars.
STRAWBERRY CHEESECAKE LEMON BARS
Lemon cake bars with a strawberry cheesecake center and a lemon glaze will satisfy your sweet tooth after dinner. Keep refrigerated in a sealed container.
Provided by Shawnee
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 7h6m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Beat together cake mix, lemonade, and butter until a soft dough forms. Press half the dough evenly into the bottom of the prepared pan.
- Beat together cream cheese and sugar in a bowl until creamy. Add egg and beat again. Spread cheesecake over the dough in the pan.
- Place strawberry preserves in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Drag a knife very carefully through the cheesecake to swirl in the strawberry preserves.
- Take a small piece of the remaining dough and press it flat in the palm of your hand. Rip the dough into pieces and scatter over the cheesecake, covering as much of the surface as you can.
- Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled, about 4 hours to overnight.
- Stir the confectioners' sugar and lemon juice together in a bowl. Drizzle mixture over the chilled cheesecake and top with sprinkles. Let icing set, about 15 minutes. Cut into 24 bars.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 24.9 g, Cholesterol 30.3 mg, Fat 9 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 4.6 g, Sodium 203.3 mg, Sugar 18 g
EASY BLUEBERRY CHEESECAKE LEMON COOKIE BARS
Blueberry Lemon Cream Cheese Cookie Bars I came up with this recipe for my love of lemon cookies and cheese cake. Lemon and Blueberry go so well together. The combination is delicious. Lemon cookie crust with Blueberry filling mingling with the lemon cheesecake. This is a great hand held cookie dessert. Keep a napkin handy!...
Provided by Nor Mac
Categories Fruit Desserts
Time 55m
Number Of Ingredients 20
Steps:
- 1. Optional homemade blueberry filling: Skip if using canned filling. Place water, sugar, cinnamon , lemon zest, and lemon juice in a saucepan with blueberries. Bring to a boil. Mix corn starch with 2 TBs water.until disolved Add to blueberry mixture. IStir constantly until mixture boils and filling has thickened. Remove from heat .Cool and Refrigerate.
- 2. Heat oven to 350 degree's. Line a 9x13 inch pan with foil or parchment paper. Grease pan before lining. Spray or grease foil or parchment afterwards.
- 3. Place butter, flour, powdered sugar, brown sugar and lemon zest in food processor. Pulse until dough comes together. Empty in to a bowl. If it is really dry. Add 1 tablespoon of milk and knead with hands until a nice smooth ball forms.
- 4. Place dough in lined pan. Spread dough evenly with hands on bottom of pan and partly up the inside walls of pan. Bake for 10 minutes or until edges are just starting to brown. Do not over bake. It will bake more later. Remove from oven. Set aside to cool.
- 5. In a bowl beat the cream cheese and granulated sugar together until smooth. Beat in 1 egg at a time. Beat until egg are incorporated. Add the lemon juice, lemon zest. Beat until mixed in, and mixture is fluffy. Pour over crust.
- 6. Place spoonfuls of blueberry filling on top scattered. Run a knife through filling to swirl filing in. Do not hit crust with knife.
- 7. Place in oven and bake about 30- 40 minutes or until cake is not jiggly. Test with pick. Cooll and cut in to squares and Refrigerate. You may top with more blueberry filling if desired. This is designed to be a hand held cookie dessert.
BLUEBERRY LEMON OREO CHEESECAKE BARS.
Make and share this Blueberry Lemon Oreo Cheesecake Bars. recipe from Food.com.
Provided by aanderson4486
Categories Cheesecake
Time 51m
Yield 24 Bars, 7 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place all the lemon oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
- Press crumbs into a 10 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter.
- Place blueberries in pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes.
- Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place blueberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.
- Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
- Pulse until smooth and combined. Place on top of oreo crust.
- Pour half of the blueberry sauce on top of cheesecake. Use a knife to swirl the sauce into the cheesecake. Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
- Take out of oven and let cool on a wire rack. Add whole blueberries to the top for more decoration.
- Place in a fridge covered and let set for at least 3 hours until cutting into squares.
- Take out of pan and cut into squares. Serve.
LEMON BLUEBERRY CHEESECAKE BARS
Steps:
- Preheat oven to 325 degrees F. For the base: Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool. For the filling: Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down. Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar. Read more at: http://www.foodnetwork.com/recipes/tyler-florence/lemon-blueberry-cheesecake-bars-recipe/index.html?oc=linkback
BLUEBERRY-LEMON CHEESECAKE TOASTER STRUDEL™ BARS
Prepared pastries plus a thick layer of cheesecake and fresh berry topping make for one decadent dessert.
Provided by Tieghan Gerard
Categories Dessert
Time 4h
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Toast pastries as directed on box, reserving icing packets for later. Place pastries flat in baking dish.
- In large bowl, beat cream cheese and granulated sugar until smooth. Add vanilla, eggs, lemon peel and lemon juice. Beat until smooth and creamy. Pour mixture over toaster pastries, smoothing with rubber spatula. Sprinkle with fresh blueberries.
- Bake 25 to 30 minutes or until center is just beginning to set. Cool 10 minutes; cover and refrigerate 2 hours.
- When ready to serve, drizzle reserved icing over bars; sprinkle with powdered sugar. Cut into 6 rows by 3 rows.
Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 7 g, TransFat 1 g
LEMON CHEESECAKE BARS
Make and share this Lemon Cheesecake Bars recipe from Food.com.
Provided by Lane5928
Categories Bar Cookie
Time 50m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Combine graham cracker crumbs, sugar, and butter in a mixing bowl.
- Set aside about 1/2 cup.
- Press remaining mixture into a 9x13 pan.
- Bake 6 minutes.
- Cool on wire rack.
- With mixer, beat cream cheese until fluffy.
- Gradually beat in sweetened condensed milk and lemon juice.
- Add eggs, beat unil combined.
- Spoon mixture atop crust in pan.
- Sprinkle with reserved crumbs.
- Bake 30 minutes, or until knife comes out clean.
- Cool on wire rack 1 hour.
- Chill in refrigerator. Store in refrigerator.
PHILADELPHIA DOUBLE-LEMON CHEESECAKE BARS RECIPE - (4.1/5)
Provided by á-42947
Number Of Ingredients 10
Steps:
- HEAT oven to 325ºF. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min. SEPARATE 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours. MIX cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. SPOON lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve. garnish with blueberries or lemon grating
LEMON CHEESECAKE BARS
Homemade lemon bars from a mix? Incredibly good!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
- Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 7 g, TransFat 0 g
LEMON CHEESECAKE BARS RECIPE - (4.4/5)
Provided by á-18433
Number Of Ingredients 8
Steps:
- Preheat oven to 350* Mix crumbs and butter. Press firmly onto bottom of greased 8" square pan. Beat cream cheese, sugar, lemon zest, lemon juice and vanilla in a large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each just until well blended. Pour over crust. Bake 20-25 minutes or until center is almost set. Cool completely. Refrigerate 3 hours. Garnish with lemon zest. You can also garnish with a few blueberries for added color, looks very nice and adds a little flavor.
Tips:
- Use high-quality cream cheese for a smooth and creamy cheesecake filling.
- Make sure the cream cheese is at room temperature before mixing it with the other ingredients.
- Beat the cream cheese and sugar together until they are light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest and juice until well combined.
- Pour the cheesecake batter into the prepared crust.
- Bake the cheesecake in a preheated oven until the center is set.
- Let the cheesecake cool completely before refrigerating it.
- Serve the cheesecake with fresh berries or a dollop of whipped cream.
Conclusion:
Lemon cheesecake bars are a delicious and refreshing dessert that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make the perfect lemon cheesecake bars that will be a hit with everyone who tries them.
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